A kind of production process of glutinous corn rice wine
A production process, technology of waxy corn, applied in the field of production process of waxy corn rice wine, can solve the problem of high content of ethyl carbamate, achieve the effects of improving saccharification efficiency, optimizing fermentation conditions, and ensuring controllability
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[0022] A kind of glutinous corn rice wine production process, concrete production steps are as follows in the laboratory:
[0023] 1) Waxy corn beating: put waxy corn seeds with a water content of 10% after degerming and cleaning, and put them into a household wall-breaking beater with a capacity of 2L. The weight ratio is waxy corn: water = 1:3 Add water, make a slurry, pass the turbid liquid containing solid particles through a 70-mesh sieve, and keep the obtained waxy corn syrup at 80°C for 20 minutes;
[0024] 2), enzymatic hydrolysis and saccharification: move the waxy corn syrup obtained in step 1) to a laboratory glass enzymolysis tank with a capacity of 2L, add the pre-prepared compound enzyme preparation, the addition amount is 500ppm, and heat at 45°C Keep it under the pressure for 2 hours, and the stirring rate is 30 rpm. The above-mentioned compound enzyme preparation is prepared according to the ratio of glucoamylase: neutral protease: cellulase: lipase=6:1:1:0.5 ...
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